If you love a creamy, comforting pasta but don't love the pile of dishes that usually comes with it; this mushroom ricotta pasta is about to become your new favorite weeknight dinner.
Everything and I mean everything cooks in one pot. The mushrooms get sautéed, the pasta simmers right in the same pot with vegetable broth, and then you stir in ricotta and Parmesan to create the creamiest sauce without any extra steps. It's incredibly satisfying and on the table in about 25 minutes.
I originally made this for one of those busy evenings where I had exactly zero energy to deal with draining pasta and making a separate sauce. One pot was all I had in me. And honestly? It turned out better than the more complicated version.
The pasta absorbs all that mushroom-y, garlicky broth as it cooks, and when you fold in the ricotta at the end, it melts into this silky, luxurious sauce that coats every single piece of fusilli.
Table of contents
Why You'll Love This Mushroom Ricotta Pasta
There are a few things that make this recipe special, and I think once you try it, you'll see what I mean.
It's truly one pot. A lot of "one-pot pasta" recipes still have you boiling pasta in a separate pot of water. Not this one. The fusilli cooks directly in vegetable broth right alongside the mushrooms, which means less cleanup and more flavor since the pasta soaks up all that savory liquid.
The ricotta makes it incredibly creamy. There's no need for a heavy béchamel or a ton of cream here. The combination of ricotta, a splash of heavy cream, and Parmesan creates a sauce that's rich and velvety without feeling heavy. If you've used my ricotta cheese mixture for lasagna or my baked ricotta dip, you already know how beautifully ricotta melts into a dish.
It's ready in 25 minutes. That's 10 minutes of prep (mostly slicing mushrooms and mincing garlic) and about 15 minutes of cooking.
Portobello mushrooms bring big flavor. I use portobellos here because they have a meatier texture and deeper, earthier flavor than the smaller button or baby bella mushrooms you see in a lot of creamy mushroom pasta recipes. They hold up beautifully in the sauce and make every bite feel meaty without the meat.
Key Ingredients You'll Need for Mushroom Ricotta Pasta
Here's what you'll need for this creamy ricotta pasta. For the full set of ingredients, see recipe card.
Garlic: 3 cloves, minced. Garlic and mushrooms add to that aromatic base of whole dish.
Portobello mushrooms: About 16 oz (roughly 2 large cups), sliced. You want them sliced about ¼-inch thick so they cook evenly and keep some texture. I go with portobellos for their hearty, meaty quality, but you could swap in baby bellas or cremini if that's what you have.
Butter: 3 tablespoons. Butter is my go-to for sautéing the mushrooms because it adds richness and helps them get that gorgeous golden color. Olive oil works too.
Salt and pepper: Season as you go! I like adding a pinch when the mushrooms go in and then adjusting at the end.
Short pasta: 12 oz of fusilli, penne, or rotini. Short shapes are perfect for one-pot cooking because they absorb the broth evenly.
Vegetable broth: 3 cups. This is the secret to the one-pot method! The pasta cooks in the broth instead of plain water, so it absorbs all that savory flavor. Use a good quality broth like Kettle and Fire or Pacific as it really makes a difference.
Heavy cream: ½ cup. Just enough to make the sauce luxuriously creamy without being overwhelming.
Ricotta cheese: ¾ cup. The star of the show! Whole milk ricotta gives you the creamiest results. If you've tried my ricotta cheese mixture for lasagna, you know I'm a fan of Biazzo or Galbani for a super smooth ricotta.
Parmesan cheese: ½ cup, freshly grated. Adds that salty, nutty kick. I use freshly grated here because the pre-shredded stuff has anti-caking agents that won't melt as smoothly.
How to Make One-Pot Mushroom Ricotta Pasta
Here's the step-by-step for this one-pot mushroom pasta. For full recipe, see recipe card.
Step 1: Sauté the Mushrooms
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the minced garlic and cook for about 30 seconds until it's fragrant. Then add the sliced portobello mushrooms, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally. You want them golden brown and tender, with most of their moisture cooked off.
Step 2: Add Pasta and Broth
Next, add the dry pasta directly to the pot with the mushrooms, then pour in the vegetable broth. Give it a good stir to make sure nothing is sticking to the bottom.
Bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 10–15 minutes, stirring every couple of minutes. The pasta will cook right in the broth and absorb all that incredible flavor. By the time it's done, most of the liquid will be absorbed and the pasta will be perfectly al dente.
Step 3: Stir in the Creamy Sauce
Pour in the heavy cream, then add the ricotta and grated Parmesan. Stir everything together gently until the cheeses melt into the pasta and create a smooth, creamy sauce.
Taste and adjust the salt and pepper. Serve it up with an extra sprinkle of Parmesan on top and maybe a crack of fresh black pepper. Dinner is served!
Top Tips for Best Mushroom Ricotta Pasta
Don't crowd the mushrooms. If your pot isn't large enough, sauté the mushrooms in batches. Crowding them causes steaming instead of browning, and you'll miss out on that golden, caramelized flavor.
Use whole milk ricotta. Part-skim ricotta is grainier and doesn't melt as smoothly. Whole milk ricotta gives you that silky, creamy texture that makes this dish special. I always reach for Biazzo or Galbani.
Stir the pasta while it simmers. Since the pasta is cooking in a limited amount of liquid (not a huge pot of water), stirring every couple of minutes prevents sticking and ensures even cooking.
Don't skip the Parmesan. The ricotta provides creaminess, but the Parmesan brings the savory, and salty depth. Together they will create a sauce that's so much more than the sum of its parts.
If it's too thick, add a splash of broth. The sauce thickens as it cools, so if you're reheating leftovers or it looks a bit tight, stir in a tablespoon or two of broth or water to loosen it up.
Variations and Add-Ins
This ricotta cheese pasta is delicious exactly as written, but here are some ideas if you want to mix things up:
Add spinach or kale: Toss in a couple of handfuls of baby spinach or chopped kale right before you add the ricotta. The residual heat will wilt the greens perfectly.
Sun-dried tomatoes: A handful of chopped sun-dried tomatoes adds a sweet-tangy contrast to the earthy mushrooms.
Red pepper flakes: If you like a little heat, add a pinch of red pepper flakes with the garlic.
Fresh herbs: Thyme, rosemary, or fresh basil are all fantastic with mushrooms. Add woody herbs early (with the garlic) and fresh basil at the end.
Protein: Crumbled Italian sausage, grilled chicken, or crispy pancetta would turn this into an even heartier meal. Cook the protein first, set it aside, and add it back in at the end.
Different mushrooms: Try a mix of cremini, shiitake, and oyster mushrooms for a more complex, earthy flavor. If you love mushrooms, you might also enjoy my creamy mushroom dip ; it's another crowd favorite!
How to Store and Reheat
Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. The pasta will absorb some of the sauce as it sits, which is totally normal.
Reheating: Warm it up on the stovetop over medium-low heat with a splash of broth or water to bring back the creamy consistency. Microwave works too; just add a little liquid and cover the bowl.
Freezing: I don't recommend freezing this one. Ricotta-based sauces tend to separate and become grainy when thawed. It's best enjoyed fresh!
Frequently Asked Questions
Yes! Any short pasta shape works well: penne, rigatoni, farfalle, or rotini are all great choices.
Absolutely. Chicken broth works just as well and adds its own savory depth. I use vegetable broth to keep this recipe vegetarian, but swap in whatever you prefer.
Yes! This mushroom ricotta pasta is vegetarian. Just make sure your Parmesan is vegetarian-friendly (many traditional Parmesans use animal rennet). Look for "vegetarian Parmesan" or a Parmesan-style cheese made with vegetable rennet.
It's best made and consumed on the day of.
Cream cheese or mascarpone are the closest substitutes and they'll give you a similar creaminess. Cottage cheese (first blend smooth) can also work in a pinch, though the flavor will be slightly different.
More Easy Pasta Recipes
If you love quick, comforting pasta dishes, check out some of my other favorites:
Recipe Card
Ingredients
- 3 cloves garlic minced
- 16 oz portobello mushrooms about 2 large cups, sliced ¼-inch thick
- 3 tablespoons butter
- Salt and black pepper to taste
- 12 oz short pasta fusilli, penne, or rotini
- 3 cups vegetable broth
- ½ cup heavy cream
- ¾ cup whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Sauté the mushrooms: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms, season with salt and pepper, and cook for 5–7 minutes until golden brown and tender.
- Add pasta and broth: Add the dry pasta directly to the pot. Pour in the vegetable broth and stir well. Bring to a boil, then reduce heat to medium-low and simmer for 10–15 minutes, stirring every couple of minutes, until the pasta is al dente and most of the liquid is absorbed.
- Make it creamy by reducing heat to low and pouring in the heavy cream, then add the ricotta cheese and grated Parmesan. Stir gently for 1–2 minutes until the cheeses melt into a smooth, creamy sauce that coats the pasta.
- Serve: Taste and adjust salt and pepper. Serve immediately with extra Parmesan and a crack of fresh black pepper on top.
Notes
Nutrition
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